Banana Split Cake Without Cream Cheese is an almost no-bake dessert inspired by the classic banana split. It features layers of a graham cracker crust, pudding, bananas, pineapple, and whipped topping, typically garnished with chocolate syrup, cherries, and nuts.
Oh my goodness, let me tell you about this old fashioned, southern, family favorite dessert called Banana Split Cake, or Icebox Cake! My mother-in-law makes this at the holidays and no one can get enough of it. I knew I had to share it for all of you.
The original recipe calls for raw eggs, but many people would likely be worried about using them, so we changed to Egg Beaters to be on the safe side. Most of the recipes I have seen use a cream cheese filling and that is not the recipe my husband grew up with. We are sharing the one we know and love! I hope you give the recipe a try and enjoy it. Let us know in the comments and rating below!
Try some of our other favorite desserts, such as Chocolate Kahlua Trifle Cake, Southern Punch Bowl Cake, No Bake Strawberry Cheesecake Bars, or Hot Fudge Pudding Cake.
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What ingredients are needed for Banana Split Cake?
- Graham crackers
- unsalted butter
- Egg Beaters
- powdered sugar
- vanilla extract
- crushed pineapple
- bananas
- lemon juice to dip bananas
- whipped cream
- pecan pieces
- maraschino cherries
FAQs
Yes, you can make this dessert a day in advance. It allows the flavors to meld and the layers to set properly.
Freezing is not recommended as the texture of the bananas and pudding may change once thawed.
Yes, you can use homemade whipped cream. Whip 2 cups of heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Use this in place of the store-bought whipped topping.
Top Tips
- Can I make this recipe ahead of time? Absolutely! Banana split cake can be made a day in advance. Just make sure to store it properly in the refrigerator.
- This recipe has uncooked eggs. We have made it for years with no issues and recommend pasteurized eggs, such as egg beaters.
- For the best flavor and texture, make sure to use ripe bananas that are yellow with some brown spots. They will be sweeter and easier to slice.
- For the nuts on top, pecans and walnuts are both tasty.
- To crush the Oreos, use a food processor or crush by hand. Place them in a sealed Ziploc bag and crush with the bottom of a glass, beat with a mallet or use a rolling pin, until crushed well.
- Keep the cake refrigerated.
- Store covered in the refrigerator with plastic wrap or in an airtight container, for 3-4 days. (It usually doesn't last that long)
How to make Banana Split Cake without using Cream Cheese
- Preheat oven to 350ºF. Begin by making the graham cracker crust. You will need 14-18 full sheets (4 crackers in each sheet) to make 2 cups worth of crumbs. Crush the crackers in a food processor, blender, or in a plastic bag. Melt 1 ½ sticks (12 tablespoons) of butter in a microwave safe medium bowl, then combine the melted butter with graham cracker crumbs.
- Press cracker crumbs into the bottom of a 9x13" baking dish.
- Bake crust in preheated oven for 5-7 minutes. Remove from oven and allow to cool, then place into refrigerator to cool further.
- Make the filling once crust has cooled completely. In a large bowl with an electric mixer or the bowl of a stand mixer, combine egg beaters, 2 sticks of butter, and 2 ½ cups of powdered sugar. Mix for at least 20 minutes on medium speed, until nice and creamy. Add 1 teaspoon of vanilla extract towards the end of mixing, then mix a few extra minutes to make sure it is combined well.
- Spread over the cooled graham cracker crust.
- Drain the crushed pineapple juice as much as possible. Any extra juice can create a runny filling.
- Spread drained pineapple over the filling in an even layer.
- Cut the bananas into slices and either dip them into lemon juice or place into a bowl of lemon juice. This will help prevent browning of the bananas. Be careful to not add too much lemon juice or it will make the cake runny.
- Layer the banana slices over the crushed pineapple.
- On top of the bananas, spread a generous layer of whipped cream.
- Cut maraschino cherries in half and place the cherry slices on top of the whipped cream.
- Sprinkle the cake with chopped pecan pieces. Chill in the refrigerator 3-4 hours or overnight. Slice carefully, serve, and enjoy!
Banana Split Cake Recipe without Cream Cheese Recipe
Ingredients
- 2 cups graham cracker crumbs
- 3 ½ sticks unsalted butter, divided
- ⅓ cup egg beaters
- 2 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 20 oz. crushed pineapple, drained
- 3-4 ripe bananas
- lemon juice
- 8 oz. whipped topping (Cool Whip)
- ½ cup pecan pieces
- 15-20 maraschino cherries, cut in half
Instructions
- Preheat oven to 350ºF. Begin by making the graham cracker crust. You will need 14-18 full sheets (4 crackers in each sheet) to make 2 cups worth of crumbs. Crush the crackers in a food processor, blender, or in a Ziploc bag. Melt 1 ½ sticks (12 tablespoons) of butter in a microwave safe bowl, then combine with graham cracker crumbs.
- Press into the bottom of a 9x13" baking dish. Bake crust in preheated oven for 5-7 minutes. Remove from oven and allow to cool, then place into refrigerator to cool further.
- Make the filling once crust has cooled completely. In a large bowl or stand mixer bowl, combine egg beaters, 2 sticks of butter, and 2 ½ cups of powdered sugar. Mix for at least 20 minutes on medium speed, until nice and creamy. Add 1 teaspoon of vanilla extract towards the end of mixing, then mix a few extra minutes to make sure it is combined well.
- Spread over the cooled graham cracker crust.
- Drain the crushed pineapple as much as possible. Any extra juice can create a runny filling.
- Spread drained pineapple over the filling evenly.
- Cut the bananas into slices and either dip them into lemon juice or place into a bowl of lemon juice. This will help prevent browning of the bananas. Be careful to not add too much lemon juice or it will make the cake runny.
- Layer the bananas over the crushed pineapple.
- On top of the bananas, spread a generous layer of whipped cream.
- Cut maraschino cherries in half and place the cherry slices on top of the whipped cream.
- Sprinkle the cake with chopped pecan pieces. Chill in the refrigerator 3-4 hours or overnight. Slice carefully, serve, and enjoy!
Kris
How many large eggs do I use in place of the egg beaters? Have made this for decades but lost my original recipe. Thank you.
Jill Lockridge
Hello, Kris! You will use 2 whole eggs, in place of the egg beaters. Thank you for asking about that! I'll include it into the tips.
Kris
Thanks so much for the speedy reply. We absolutely love this dessert which I always make on Memorial Day and sometimes 4th of July!! So glad yours doesn't use cream cheese!! As I said been making this since our boys were little!
Jill Lockridge
My husband grew up with this dessert, too! The filling is so delicious, without any cream cheese. I'm so happy to see someone else enjoy this recipe as much as we do! Thank you!